Wash Papaya thoroughly and peel Papaya Skin using a peeler.

Cut Papaya into 4 equal halves.

Remove Seed and also remove the soft white inner skin from the Papaya.

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Now cut Papaya into small cubes.

Refer to the picture for the size of each Papaya Cube.

From 500g Papaya I had around 2 Cup full of Papaya Cubes.

Now take 5 cups of Water in a vessel and start boiling the water in medium flame.

Add Papaya Cubes.

Blanch for around 3-5 minutes or till Papaya Cubes turns translucent.

Switch the flame off and cover the vessel containing papaya and water with a lid and give it a stand for 5 minutes.

Strain Cooked Papayas from water and discard the water.

Take Sugar along with 2 cups of water in a vessel.

Start boiling it in medium flame until sugar dissolves completely.

Add Cooked Papayas in the Sugar Syrup.

Cook till the syrup turns into one string consistency and then switch the flame off.

Add Vanilla essence to the Papaya mix and give it a light mix.

I've prepared 5 colored Tutti Fruitti.

Now take 5 small bowls and 2-3 drops of food color in each bowl (Red, Green, Blue, and Orange).

No color is required for White Tutti Fruitti.

Now divide cooked Papayas along with Sugar Syrup into the bowls.

Mix with spoons to coat Papaya Cubes with the color.

Cover bowls with lid and leave those overnight to help Papaya cubes to absorb color.

After 6-8 hours strain Candied Papayas from the Sugar Syrup.

Spread those over wire net and dry those under open air.

My Tutti Frutti took 1.5 days to dry completely. Completely dried Tutti Frutti won't stick together.

Store dried Tutti Frutti in an Airtight container for future use.